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Three Cheese Stuffed Pasta Shells

This three cheese stuffed shells recipe will satisfy any pasta craving. Perfect for a weeknight meal. It also feeds a crowd!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: cheese stuffed shells, stuffed pasta shells, stuffed shells recipe
Servings: 8 people
Author: Tania


  • 1 (12 oz) package of jumbo shell pasta (about 24 shells)
  • 16 oz ricotta cheese
  • 3 1/2 cups shredded mozzarella cheese, divided
  • 1 cup shredded parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons basil leaves, chiffonade
  • 1/4 cup finely chopped parsley
  • 1 cup frozen spinach (excess water removed)
  • 2 large eggs
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 24 oz jar your favorite marinara sauce


  • Preheat oven to 350 degrees F.
  • Cook jumbo shells according to package directions. Drain and run under cold water. Set aside.
  • In a large bowl, combine ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan cheese, eggs, salt, pepper, garlic powder, Italian seasoning, herbs, and spinach. Mix until well-combined.
  • Stuff mixture into shells evenly with a spoon or a cookie drop. Close the shells slightly.
  • Spread a thin layer of marinara sauce on a 9x13 inch baking pan. Place prepared pasta shells on baking pan, open side up, and each pasta shell close to each other.
  • Spread remaining sauce over the shells, and use a spatula to even out sauce. Sprinkle with remaining 2 cups mozzarella and 1/2 cup parmesan cheese. Note: if you want it extra cheese, just add more cheese to your liking!
  • Bake for 25 minutes, covered with aluminum foil. Remove foil and bake for 5 more minutes. Then broil for 3-5 minutes on high, until golden brown and bubbling. Let stand for 10 minutes. Enjoy!


You can remove excess water from the spinach by squeezing it with your hands or through cheese cloth, or pressing it through a sieve.